Oryori Fujii

Oryori Fujii offers Japanese cuisine that makes the most of seasonal ingredients from Toyama. In particular, the restaurant uses fresh seafood from Toyama Bay and local vegetables, and its cuisine is characterized by maximizing the original taste of the ingredients. The restaurant has been awarded two stars in the special edition of the Michelin Guide Hokuriku 2021, and the quality of its cuisine is highly acclaimed both in Japan and abroad. Only course meals are offered, and the price for both lunch and dinner is 27,500 yen (tax included, service charge not included). Sake is also carefully selected to pair with the dishes, such as Toyama's locally brewed sake "Manjusen".

We started our business on June 8, 2011 in Gofuku, Toyama City. It then moved to its current location in Higashi-Iwase-cho on August 13, 2019. The current location is a renovated historic Japanese house, and the restaurant continues to operate with a tasteful atmosphere. Even after the relocation, the restaurant continues to pursue the essence of Japanese cuisine based on the belief of "serving local Toyama ingredients in their best form. Today, the restaurant has become a famous restaurant that attracts food connoisseurs visiting from all over Japan, and has established a firm position as one of Toyama's representative Japanese restaurants.

The restaurant has a quiet and relaxed atmosphere with eight counter seats and one private room. From the counter seats, you can look out over the carefully maintained Japanese garden and enjoy your meal with a view of the changing seasons. The lighting and décor are also designed to emphasize the Japanese taste and enhance the beauty of the cuisine. We offer a special time to enjoy our cuisine while sharpening your senses in a relaxing space.

The owner, Hironori Fujii, was born in Toyama Prefecture in 1976. After graduating from culinary school, he trained for five years at the famous restaurant "Zeniya" in Kanazawa, Ishikawa, and then gained another six years of experience at "Mashita" in Gion, Kyoto. He then worked as the head chef at Ebi Tei Annex in Toyama for three years before opening his own restaurant, Oryori Fujii, in 2011. Fujii's culinary philosophy is "to express Toyama's ingredients in the most delicious way. He puts his heart and soul into each dish by making the most of the ingredients and using refined techniques without wasting anything.